This special process, locally known as idli or dosai fermentation, involves the microorganisms Leuonostoc mesenteroides, which is used in other parts of the world for producing dextran gums from sucrose.

The batter can be shaped into dumplings and steamed (called idli, sometimes spelled iddly), shaped into doughnuts (vada/vadai) or balls (bonda) and fried, made into thick pancakes (oothapam) or large thin pancakes (dosa/dosai).